🫙 From the Spice Rack
Couscous Beidaoui
2 tablespoons olive oil 3 pounds lamb shanks -- or lamb shoulder 4 medium onions -- thinly sliced 16 ounces canned whole tomatoes 20 sprigs parsley -- washed & tied with -- string ...
maineasy
Ingredients8 items
Ingredients
- 2tablespoons olive oil
- 3pounds lamb shanks -- or lamb shoulder
- 4medium onions -- thinly sliced
- 16ounces canned whole tomatoes
- 20sprigs parsley -- washed & tied with
- 8spanish saffron threads -- crushed
- 2teaspoons ground ginger
- 4small carrots -- cut into sticks
Directions
- 1
2 tablespoons olive oil 3 pounds lamb shanks -- or lamb shoulder 4 medium onions -- thinly sliced 16 ounces canned whole tomatoes 20 sprigs
- 2
Add the onions, and cook until softened, another 5 minutes
- 3
Add the tomatoes, parsley, cilantro and water, and bring to a rolling boil
- 4
Cook, covered for 15 minutes
- 5
Reduce heat to low, and add the saffron, turmeric, ginger, carrots, turnips, and pumpkin
- 6
Cook, covered, until pumpkin is tender, 30 to 35 minutes
- 7
Preheat oven to 200?F
- 8
With a slotted spoon, transfer carrots and pumpkin to a baking dish and keep warm in the oven